Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: Cook Along
Total:
1 hr 15 min
Active:
15 min
Yield:
6 servings
Level:
None

Ingredients

For dumplings:

Directions

Dredge chicken parts in seasoned flour, shaking off excess, and put on a rack. In a large heavy kettle melt butter with oil over moderately high heat until foam subsides and brown chicken in batches (do not crowd,) transferring it to a plate as done, about 5 minutes on each side. Stir in leeks and shallots and cook 3 minutes, scraping the bottom and stirring occasionally. Stir in carrots, celery, bay leaf, and thyme and cook 3 minutes. Stir in broth, cider, and chicken and bring liquid to a boil. Reduce heat and simmer, covered partially, until chicken is cooked through, 10 to 15 minutes. For the dumplings, in a bowl sift together flour, cornmeal, baking powder, and salt and stir in dill. With a fork stir in half-and-half until dough is just blended. With a large soup spoon scoop out 12 dumplings and arrange over chicken mixture. Simmer chicken and dumplings, covered, 12 minutes. (Dumplings are done when a wooden pick inserted in center comes out clean.) Discard bay leaf. Serve with a green salad.;

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